Smoked salmon mousse: a recipe… refined!

Salmon mousse is a very simple and very versatile recipe, perfect for enriching croutons and appetizers of all kinds. Let’s see all the preparation steps right away!

Preparing the salmon and cream cheese mousse is really easy! With this sauce you can prepare delicious appetizers in no time, perfect to serve at an important dinner .

This mousse is perfect to spread on bread canapes (even gluten-free) or to fill rustic vol au vent . The extra touch is also given by aromatic herbs: you can flavor the mousse with fennel, dill or other herbs such as parsley or chives . Are you ready to go to work? Here is the recipe!

Preparation of salmon mousse for canapes

1. First, chop the salmon with a knife (but set aside a small amount that you will use for decoration ).
2. Add the minced salmon to the cream cheese and place everything in a mixer. Add the fresh cream, salt and pepper according to your taste.
3. Blend until you get a smooth cream, add the fennel or chopped dill , mix with a spoon and pour the cream into a glass jar.
4. Refrigerate, let it rest for at least half an hour before serving .
5. Use the mousse to taste, perhaps spreading it on croutons and adding the salmon kept aside on the surface: it is really excellent to spread on croutons, bruschetta or to enrich vol au vent!

You can, of course, make a salmon and Philadelphia mousse, or use other types of cheese such as ricotta or robiola.

We also leave you our best recipes for quick (and delicious) appetizers : try them all!

Variations and advice from Primo Chef for a quick but perfect appetizer

The salmon mousse recipe is perfect to be used among your Christmas appetizers , creamy and tasty it will serve to enrich the proposals on the table and make everyone happy. The preparation that we have presented to you just above can, however, be done in at least three different ways:

• Salmon foam. To make a real foam full of air and soft as a cloud, we recommend that you semi-whip the cream separately with an electric whisk, and then incorporate the cream with salmon, cheese and perfumes at a later time and being careful not to disassemble the whole.
• Fresh salmon mousse. In this case, use a salmon fillet of about 200 g, peel it and remove the bones and steam it for about 20 minutes . Once cooked, grind it and use it as in the original recipe.
• Finally, you can easily make a salmon mousse without cream, all you have to do is omit it and mix the fish only with the herbs and spreadable cheese. To make the consistency more creamy, you can add, as needed, a few teaspoons of milk or water.

storage

How to store: the mousse prepared following this recipe can be stored in the refrigerator in an airtight container for 1-2 days maximum .